Pesto Pasta Salad
When the temperatures rise and outdoor party season begins, there's nothing better than a refreshing pesto pasta salad. With sun-ripened tomatoes and small creamy mozzarella pearls, this pasta salad is the perfect summer dish.
Servings: 6 Servings
Ingredients
- 8 oz. penne pasta
- ⅔ cup pesto
- 8 oz. mozzarella pearls
- 1 small onion
- 1½ cups cherry tomatoes
- ¼ cup chopped parsley
- 3 Tablespoons white wine or balsamic vinegar
- 2 Tablespoons olive oil
Instructions
- Cook 8 oz. penne pasta to al dente according to the package instructions, drain and rinse with cold water.
- Finely chop 1 small onion and ¼ cup chopped parsley. Cut the 1½ cups cherry tomatoes and 8 oz. mozzarella pearls in half and set aside.
- Put pasta back in the pot or place in a large mixing bowl. Stir in ⅔ cup pesto, onion, and herbs. Add 1-2 tbsp of vinegar and season with salt and pepper. If needed, add 1-2 tbsp of olive oil.
- Add half of the tomatoes and mozzarella, then mix everything together. Store the remaining tomatoes and cheese a covered dish in the refrigerator to use for garnish.
- Chill in the refrigerator for at least 30 minutes to let the flavors meld before serving.
- Transfer the salad to a serving dish and garnish with the remaining tomatoes and mozzarella before serving.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 35g | Protein: 15g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 503mg | Potassium: 235mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1204IU | Vitamin C: 13mg | Calcium: 255mg | Iron: 1mg
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